Noodles and soup and o my!

Heyo! Glee has resumed, and life has meaning once again. Hallelujah!

Sorry about the lack of updates. I haven't been eating out too much/didn't want to bore you with the stuff I occasionally cook. Here's a short blurb on a Korean joint that specializes in kal gooksoo, which literally means knife noodles.

The banchan here only consists of one thing: kimchi, made from radish greens(i'm not really sure what to call them, but the tops of radishes), served in a clay(?) pot, which is where the restaurant name, Hang a Ri, comes from. I thought it was really refreshing and a cool welcome to complement the noodle soup.

We also got some steamed dumplings. These were really quite good. For the first time in my life, I found myself not wanting to dip them into soy sauce. They were fine on their own.

The kal gooksoo portion was huge and topped with long strips of mushrooms. The noodles were thick and gave a nice chew. I'm not completely sure, but I think they make their noodles here. But the real winner was the broth. It had a solid seafood base that held its own against the sands of time. Maybe they used some clams? Usually, I've had it with some ground beef or pieces of chicken, so this ocean inspired version threw my presumptions to the wind, only to be carried off to the ends of the earth, destined to die alone.

Also got some mandoo (dumplings to go), and they were still good a few hours later. What you know about that?